My Ultimate Sweet Apple Noodle Kugel
Recipe type: Side dish, dairy, vegetarian
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 package (12 ounces) wide egg noodles (like Manischewitz or Streit's)
  • ¾ stick of butter (= 6 tablespoons), divided
  • 2 Granny Smith apples, peeled and diced small.
  • 8 ounce block of cream cheese, melted
  • 1-3/4 cups milk, 4 or 2% fat, warmed
  • 8 ounce small curd cottage cheese (small container), regular or lowfat
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ teaspoon cinnamon, divided
  • 6 large eggs, beaten
  1. Place a rack in the center of the oven, and preheat to 350 degrees F. Use a small amount of the butter to grease a 9 x 13 inch Pyrex glass pan or ceramic casserole dish.
  2. Cook the noodles in salted boiling water for 5 minutes. Put a few drops of cooking oil in the boiling water to prevent the noodles from sticking together. Noodles should be softened, but still a little firm. Drain and set aside.
  3. Prep all ingredients: peel and dice the apples; melt the cream cheese and remaining butter in the microwave; warm the milk, and beat the eggs.
  4. In a large mixing bowl combine the cream cheese, milk, and butter. Add in the cottage cheese, sugar, vanilla, ½ teaspoon cinnamon, and beaten eggs. Stir to combine well. Fold in the noodles and apples until evenly distributed.
  5. Pour the mixture into the baking pan and sprinkle remaining ¼ teaspoon of cinnamon on top. Check at 40 minutes to see if the top is brown enough. If so, cover with foil and continue cooking. Bake for about 1 hour total or until the center is set, and the top is golden brown.
  6. Cool at least 10 minutes. Cut into squares to serve. Serve warm.
Passover tip from my friend Jody: this recipe works well with Manischewitz Passover Gold Wide Noodles (Not the gluten free or yolk free). Kugel can be made ahead: Option 1: Assemble and refrigerate overnight. The next day leave out for a half hour, then bake. Option 2: Assemble and underbake (cook about 45 minutes). Let cool and then refrigerate. Before serving warm in the oven for 30 minutes.
Recipe by Dana's Table at